Belizean Chef Gains Culinary Diploma Alongside Professionals  

In late April, twelve Belizean chefs from across the country completed a diploma in a culinary arts program through the B.T.B., the Ministry of Education and the Florida International University. Over the course of nine sessions, these chefs were trained in various culinary skills with assistance from Belize’s own Chef Sean Kuylen, who blended Belizean culture into the experience. We spoke with a recent graduate today, to hear how they plan to make use of the knowledge and skills imparted on them. News Five’s Britney Gordon reports.

 

Britney Gordon, Reporting

Part of Belize’s reputation as a melting pot of cultures, includes the wide variety of food offered throughout the country. Across various hotels, restaurants and vendors, food tourism is a large contributor to Belize’s economy. Thus, creating opportunities for more people to hone their skills in the kitchen is a necessary part of keeping Belizean chefs in business. Recently, twelve people were able to gain a diploma in a culinary arts program through the BTB, the Ministry of Education and the Florida International University. Mirna Paul Greenidge chose not to become a professional chef but wanted to join in on the experience to gain the skills and knowledge.

 

Mirna Paul Greenidge, Culinary Arts Program Graduate

“It was a culinary arts class and it was a basic skills learning about different aspects and techniques of cooking and preparation of food and also doing safety, which is very important.”

 

Britney Gordon

“So how did you get involved in this program?”

 

Mirna Paul Greenidge

“I got involved because I saw an advertisement from BTB, kudos to the people at BTB, the minister for his vision and his entire team, Mister Enriquez, who is the person that do all the training for the different aspects of hospitality in the country. Miss Tracy, who was very helpful for us, for encourage us and get us to get this training completed.”

 

The participants mastered a variety of skills, including cold food preparation and menu design.

 

Britney Gordon

“So I know you’re not a chef by profession. What made you decide that? Okay, I’m going to go and try this.”

 

Mirna Paul Greenidge

“I have a passion for cooking. I’m really interested in being a barrister. And, of course, you understand that there is a principle of preparation, meeting, opportunity. So, I believe that we always have to learn new skills. That’s how I became also a masseuse. So, in that quest of trying to get self development.That is how I end up in this course. And of course, I plan to use it at home and who knows, maybe sometime doing some catering.”

 

Paul said that although this was all new to her, she was able to become adept through the guidance of her mentors and fellow classmates.

 

Mirna Paul Greenidge

“Well, basically you learn techniques and you don’t take for granted especially in food preparation. There is a lot of measures of safety that you have to take, um, the purchasing of the food, how you store your food costing if you’re interested in being a chef, because many of my classmates were chefs, of course, and they’re working already in restaurants or resorts and it’s very important because at the end of the day, we are able to handle food properly and be able to cost it and do everything that we need to do in a good measure.”

 

She explained that the environment was welcoming to diverse participants, which only made her enthusiasm for the experience grow.

 

Mirna Paul Greenidge

“It was very inclusive and we had good integration because we were very helpful. Those who had a little bit more experience, we were able to gain from that because we did a lot of group sessions. We also had theory in the few months that we were doing it and We’re at the commissary at Boeing and Boeing. That is where we did the practice. Level four kitchen. That’s the best of the best, the top. So we were able to even be exposed to what is expected in a real scenario of a restaurant. So everybody pitching, we did several things. We had chef Kuylen with us. That was very interesting. Putting the Belizean flavor to the French cuisine because that’s basically what we learn a lot about.”

 

The program began in June 2023 and concluded in April of this year. The BTB said that they are planning to make the course available again for more Belizeans to participate in.  Paul said that she encourages Belizeans to participate so that they can become asset to Belize’s growing hospitality industry.

 

Mirna Paul Greenidge

“The course is very interesting. It’s a way of enhancing your skills. And of course the better prepared people are for the hospitality and to serve the tourists. I think that is a plus for Belize. And I think that everybody you shouldn’t just be educated or just. You should be very much in tune to what you’re doing and have the skills and the qualifications to back it up.”

 

Britney Gordon for News Five.